Spaghetti with Meat Sauce (Spaghetti 2) This recipe makes great leftovers. Storage instructions: Refrigerate, or freeze for a quick meal later! If desired, substitute with gluten-free pasta. U.S. Metric 12 oz Spaghetti, whole wheat 392g 1 Tbsp Olive Oil 15mL 1 medium Yellow Onion, small diced 1 medium 1/2 each Red Bell Pepper, small diced 1/2 each 1 stalk Celery, small diced 1 stalk 8 oz Crimini Mushrooms, minced 226g 2 cloves Garlic, minced 2 cloves 1/2 lb Ground Beef, 90/10 226g 1 (15 oz) can Tomato Sauce, canned 425g 1 tsp Worcestershire Sauce 5g 1/2 cup Water, for sauce 118g 1/8 tsp Kosher Salt 0.75g 2 tsp Italian Seasoning 1.4g To taste Black Pepper, ground To taste
Preparation: 1. Gather all ingredients and equipment. 2. Bring a large pot to boil and cook spaghetti according to the package directions or until "al dente" (meaning chewy and firm, not soft or mushy) about 8-10 minutes. Once cooked, toss with 1/2 tsp of oil and set aside. 3. Heat the remaining oil in a medium pot over medium-high heat. Once hot, add the onion and cook until onions are soft and begin to brown, about 2-4 minutes. 4. Once the onions are soft, begin to add the red bell pepper, celery, mushrooms, and garlic as you finish chopping them. Cook until the vegetables are tender, about 5-7 minutes, stirring occasionally. 5. Add the beef and break it up with a wooden or metal spoon as it cooks. Continue to cook until no pink remains. 6. Add the tomato sauce, Worcestershire, water, spices, and salt and bring to a simmer. Simmer about 10 minutes until sauce is thickened. Stir every 2-3 minutes as the sauce simmers and thickens. (Note: do not forget to add the water). 7. Serve 3/4 cup of sauce over 3/4 cup of pasta.
**Nutrition Facts on Reverse
6/6/19 Nutrition Facts 6 Servings Serving size 3/4 cup pasta, 3/4 cup sauce Amount per serving Calories 340 Total Fat 8 g Saturated Fat 2.5 g Trans Fat 0 g Monounsaturated Fat 2 g Cholesterol 30 mg Sodium 460 mg Total Carbohydrate 50 g Dietary Fiber 7 g Total Sugars 5 g Includes 0g Added Sugars Protein 20 g Vitamin D 0 % Calcium 0 % Iron 13 % Potassium 700 mg Phosphorus 245 mg
6/6/19